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🍽️ Oven-Roasted Brussels Sprouts with Tagliatelle and Fresh Parsley-Almond Dip

640 kcal · 30 min · 4 servings

Oven-Roasted Brussels Sprouts with Tagliatelle and Fresh Parsley-Almond Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Wash the lemon thoroughly.
  3. 3. Grate about one teaspoon of the yellow zest.
  4. 4. Cut the lemon in half.
  5. 5. Squeeze the juice from the lemon.
  6. 6. Take a small bowl.
  7. 7. Add one tablespoon of lemon juice to the bowl.
  8. 8. Add two tablespoons of oil to the bowl.
  9. 9. Season the mixture with salt.
  10. 10. Season the mixture with pepper.
  11. 11. Add a pinch of sugar to the bowl.
  12. 12. Stir the marinade well.
  13. 13. Remove wilted or damaged green leaves from the Brussels sprouts.
  14. 14. Trim the hard stem at the bottom thinly.
  15. 15. Make sure the leaves stay together.
  16. 16. Cut the sprouts into halves or quarters depending on their size.
  17. 17. Add the prepared Brussels sprouts to the marinade.
  18. 18. Toss the Brussels sprouts so they are well coated.
  19. 19. Line a baking tray with baking paper.
  20. 20. Spread the Brussels sprouts evenly on the tray.
  21. 21. Place the tray in the preheated oven.
  22. 22. Roast the Brussels sprouts for 15 to 20 minutes.
  23. 23. Turn the Brussels sprouts halfway through.
  24. 24. The Brussels sprouts should turn golden brown.
  25. 25. Take the tray out of the oven.
  26. 26. Place a pot with about five liters of water on the stove.
  27. 27. Salt the water generously.
  28. 28. Bring the water to a boil.
  29. 29. Chop the almonds coarsely.
  30. 30. Take a frying pan.
  31. 31. Add one tablespoon of oil to the frying pan.
  32. 32. Set the heat to medium.
  33. 33. Heat the oil in the frying pan.
  34. 34. Add the chopped almonds to the frying pan.
  35. 35. Roast the almonds for one to two minutes.
  36. 36. The almonds should turn golden brown.
  37. 37. Take the almonds out of the frying pan.
  38. 38. Place the almonds in a tall container.
  39. 39. Let the almonds cool down briefly.
  40. 40. Wipe the frying pan clean.
  41. 41. Grate the Parmesan finely.
  42. 42. Wash the parsley.
  43. 43. Shake the parsley dry.
  44. 44. Remove the thick stems from the parsley.
  45. 45. Chop the parsley coarsely.
  46. 46. Add the chopped parsley to the almonds.
  47. 47. Add the grated Parmesan to the almonds.
  48. 48. Add the lemon zest to the almonds.
  49. 49. Add six tablespoons of oil to the almonds.
  50. 50. Blend the ingredients finely.
  51. 51. Check the consistency of the pesto.
  52. 52. Add more oil if needed.
  53. 53. Add some water if needed.
  54. 54. Season the pesto with salt.
  55. 55. Season the pesto with pepper.
  56. 56. Add the tagliatelle to the boiling salted water.
  57. 57. Cook the tagliatelle for about four minutes.
  58. 58. The pasta should be al dente.
  59. 59. Take a frying pan.
  60. 60. Add three tablespoons of butter to the frying pan.
  61. 61. Set the heat to medium.
  62. 62. Melt the butter in the frying pan.
  63. 63. Reserve one cup of the pasta cooking water.
  64. 64. Drain the tagliatelle in a colander.
  65. 65. Add the tagliatelle back to the pan with the butter.
  66. 66. Add two to three tablespoons of cooking water.
  67. 67. Stir the pasta well.
  68. 68. Take the Brussels sprouts out of the oven.
  69. 69. Plate the tagliatelle on plates.
  70. 70. Serve the pasta with the Brussels sprouts.
  71. 71. Add the parsley-almond pesto.
  72. 72. Enjoy your meal.

Nutrition per serving